Veal With Mushrooms
|Veal||3 Pound (1.5 Kilogram)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Butter||1 Ounce (30 Gram)|
|Cream||1⁄2 Cup (8 tbs)|
|Chicken stock cube||1|
|Water||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Mushrooms||8 Ounce (250 Gram)|
|Butter||2 Ounce (60 Gram)|
Cut sinew from veal, place veal in bowl, pour over combined wine and sherry, leave to stand 4 hours, turning occasionally.
Remove veal and pat dry; reserve marinade.
Heat oil and butter in pan, add veal and brown on all sides; remove and place in ovenproof dish.
Pour off pan juices, leaving 1 tablespoon in pan.
Add peeled and chopped onion, cook 2 minutes.
Add flour, stir 1 minute, add strained marinade, cream, crumbled stock cube, water, Worcestershire sauce, thyme and tarragon, stir until boiling.
Pour sauce over veal, cover, bake in moderate oven 1 1/2 hours or until tender.
Melt extra butter in separate pan, add thinly sliced mushrooms, cook over high heat 2 minutes, remove from pan.
Remove veal from dish and keep warm.
Pour sauce into saucepan, add mushrooms; combine cornflour and extra water, add to pan, stir until boiling; season with salt and pepper.
Pour over sliced veal.